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July is a busy month for the Saskatchewan berry picker. Strawberries start off the month, followed by saskatoon berries, raspberries, and then finally, sour cherries. Of the four, sour cherries are my favourite. Yes, they are a lot of work, but well worth the effort.
We love them so much in our house that my son and I polished off 4 jars of sour cherry jam within one month. It was our whole year’s supply!!
Processing sour cherries is the kind of job that makes a beginner nervous. Sour cherry farms are not as popular as other fruits (at least in our area) so it can be daunting to find a place to pick. The thought of pitting the cherries is scary. Is the cost of a cherry pitter worth it? How do I pit the cherries without one? What can I make with sour cherries?
Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.
